1-First, preheat your oven to 350 degrees Fahrenheit to get things warm and ready. This sets the stage for that bubbly, golden finish we all love.

2-In a medium skillet, sauté the chopped white onion in 1 tablespoon oil over medium heat until it turns translucent. Then, add 2 cloves minced garlic and ½ teaspoon kosher salt, cooking for one more minute to build those flavors. Next, toss in 1 pound ground beef and cook it thoroughly while crumbling it up for even cooking.

3-Once the beef is done, drain any excess fat to keep the dish light. Remove the skillet from the heat and stir in 5 ounces of enchilada sauce along with ¼ cup chopped fresh cilantro if you’re using it.

4-Warm 1 can (15 ounces) refried beans in the microwave for about one minute to make them easier to spread.

5-Spread 5 ounces of enchilada sauce on the bottom of a 9×13-inch baking pan to create a flavorful base.

6-Assemble each enchirito by placing equal portions of the refried beans, beef mixture, 1 cup shredded cheddar cheese, and the sliced green onions (about ¾ cup total) on each of the 6 to 8 flour tortillas.

7-Fold the left and right edges of the tortilla inward and roll from one side to fully enclose the filling.

8-Place the rolled enchiritos seam-side down in the baking pan, then pour the remaining enchilada sauce over them.

9-Sprinkle with the remaining 1 cup of shredded cheddar cheese, cover with foil, and bake for 20 minutes.

10-Remove the foil and bake for an additional 5 to 10 minutes until the cheese melts and bubbles. Let it rest for 10 minutes before serving, and add extra green onions and cilantro if you like.